by Mia Rigden Board-certified nutritionist, classically trained chef
This five-minute Salmon Kimchi Bowl is a great way to repurpose leftover salmon into a delicious, satisfying, and (of course) supremely healthy lunch or dinner.. Salmon is a super-protein: one of the rare food sources of vitamin D, it’s full of anti-inflammatory, heart-healthy omega 3s, a complete spectrum of amino acids, B vitamins galore for metabolic health, and more. Everything green in this bowl is loaded with all manner of vitamins and that spoonful of kimchi is like taking a probiotic.
Ingredients
- 2 cups mixed greens
- ¼ cup cooked brown rice
- ½ Persian cucumber, sliced into rounds
- ½ tablespoon tamari
- ½ tablespoon rice wine vinegar
- 1 tablespoon olive oil
- 1 spoonful kimchi
- ¼ avocado
- 4 ounces cooked salmon
- 1 tablespoon gomasio seasoning
Directions
- Add mixed greens to a bowl with the brown rice and cucumber. Lightly dress with the tamari, rice wine vinegar, and olive oil.
- Top with the kimchi, avocado, and cooked salmon.
- Garnish with gomasio and enjoy!
Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.
